Sun Dried Tomatoes In Olive Oil Food

SUN-DRIED TOMATOES IN OLIVE OIL

Steps:

• Pour 1 tablespoon olive oil into pint jar.
• Place one sprig of Rosemary on top of oil.
• Place several tomatoes in jar.
• Drizzle olive oil to cover.
• Repeat several times.
• Place another sprig of Rosemary in jar.
• Repeat oil and tomato process until almost full.
• Top with sprig of Rosemary, and olive oil to cover.
• Store in cool area.
• Let rest for 3 weeks before using.

HOMEMADE SUN-DRIED TOMATOES PRESERVED IN OLIVE OIL

Steps:

• First, preheat oven to 200 ° - 225 ° F.
• After that, wash and dry the tomatoes. Line a dripping pan with a sheet of parchment paper and spread over the paper half the salt and the sugar.
• Cut the tomatoes in half and put them on the baking tray, then spread the other part of salt and sugar over the tomatoes halves.
• Bake for 10 to 14 hours. After 8-10 hours, check the tomatoes and take out from the oven those of them ready. Finally, place the tomatoes on a rack, covering them with a clean cloth.
• Meanwhile the tomatoes are cooking, line a pot with clean cloths, then insert the preserving jars and caps and fill the pot with water to 2 inches above the jars.
• After that, place the pot on the heat and let it boil up 20-25 minutes.
• Lastly, take out jars and cups from the water with the help of pliers (do not touch the inside of the vessel and cap).
• Let dry jars and caps upside on a clean cloth, until completely dry.
• Check the vessels are perfectly dried, then insert the tomatoes into the jars, alternating peppercorns, dried oregano, and olive oil. Press the tomatoes to let out all the air and check that all the tomatoes are thoroughly submerged before closing the cap.
• The Sun-dried tomatoes can be stored for short or long time using different techniques:
• SHORT TIME CANNING: place the Sun-dried tomatoes jars in the fridge, and serve after at least 3 days up to 7 days.
• LONG TIME CANNING: this is the most traditional way to preserve Sun-dried tomatoes in Italy: the vegetables are stored at least 1 month up to 6 months before being eaten. The long time canning requires a water-bath and a dry, dark and cool place where store the jars. But, long time preserving could be dangerous if not done properly, so I strongly suggest you read the USDA Guide to Home Canning carefully.

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
• In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
• Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

OLIVE OIL PACKED SUN DRIED TOMATOES WITH BASIL

Steps:

• Sterilize a one pint jar by washing with soapy water and then pouring boiling water over the inside and outside of the jar. Boil the screw band and lid in hot water.
• Once the jar is dry begin placing the dried tomatoes into the bottom. Use a clean skewer or spoon to pack the tomatoes together. Then add a couple sprigs of basil. Continue layering tomatoes and basil until the jar is full. Then pour olive oil slowly over the top.
• Insert the skewer or the handle of the spoon down along the sides of the jar five to six times to force any air pockets out. Make sure the oil completely cover the tomatoes. Seal with the sterilized lid and band and refrigerate up to one month.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

SUN-DRIED TOMATOES IN OLIVE OIL RECIPE

Steps:

• Enjoy!

SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE

Steps:

• Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
• Serve immediately, or cover and chill until ready to serve.

" SUN-DRIED " TOMATOES

Steps:

• Core the stem area out from each tomato.
• Cut each tomato in half crosswise.
• Take each tomato half in hand- with the cut-side out- and give it a quick, gentle squeeze to force out the seeds.
• Use a finger to sweep remaining seeds out.
• Place each tomato, cut-side up, on a cookie sheet.
• Spray or drizzle olive oil across the top of each tomato half.
• Sprinkle garlic, basil, oregano across the tomatoes.
• Season with salt and pepper to taste.
• Bake in a 200°F oven for 4-6 hours or until the tomatoes are"dry" to the touch.
• When they are cool, cut each tomato half in quarters and store in fridge-- or start nibbling immediately.

OLIVE & SUN-DRIED TOMATO TAPENADE

Steps:

• Process first 3 ingredients in food processor until well blended.
• Spread onto serving plate; top with sour cream, plum tomatoes, parsley and cheese.
• Serve with crackers.

ITALIAN OVEN-DRIED TOMATOES IN OLIVE OIL

Steps:

• Heat oven to 225°.
• Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
• Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
• Cool to room temperature, about 15 min.
• Place in 4 half-pint canning jars.
• Add remaining olive oil to cover tomatoes in each jar.
• tightly cover jars.
• Refrigerate.
• **Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.